“While shepherd’s watched their flocks by night…” Shepherds pop up this time of year everywhere – in our music, in our decor, in our Nativity scenes… why not give them a nod in our food, too? This hearty, rustic one-dish meal has been around for centuries and is ideal cozy winter food. It’s to red-meat what pot pie is to poultry.

It was originally named Shepherd’s Pie because it was made with lamb or mutton. There is some debate as to whether one can legitimately call it Shepherd’s Pie if it’s made with another protein, but I think the real spirit of the dish is to use what you have on hand (which, for shepherds, was lamb). Here in Alaska, it’s moose or caribou or bear. But, I still call it Shepherd’s Pie, although I think Hunter’s Pie is probably more fitting. Wherever you are, feel free to use what you have on hand whether it’s ground beef, lamb, or venison, etc. It’s mighty tasty eats.